R609
Electric Oven
User Guide
&
Installation & Service Instructions
U109906 - 03
Contents
1. Before You Start... 1
2. Oven Overview 2
3. Cooking Tips 6
4. Cooking Table 7
5. Cleaning Your Oven 8
6. Troubleshooting 10
7. Installation 11
8. Circuit Diagram 14
9. Technical Data 15
10. Warranty/After Sales Service 16
1
Thank you for buying a Rangemaster oven. It should give you
many years trouble-free cooking if installed and operated
correctly. It is important that you read this section before you
start, particularly if you have not used an electric oven before.
This appliance is designed for domestic cooking
only. Using it for any other purpose could invalidate
any warranty or liability claim. In particular, the
oven should NOT be used for heating the kitchen
– besides invalidating claims, this wastes fuel and
may overheat the control knobs.
Installation and Maintenance
The electrical installation should be in accordance
with BS 7671, or with the relevant national and local
regulations. Have the installer show you the location of
the oven control switch and mark it for easy reference.
Only a qualified service engineer should service the oven,
and only approved spare parts should be used.
Make sure that the oven is wired in and switched on.
Always allow the oven to cool and then switch it off at the mains
before cleaning or carrying out any maintenance work, unless
otherwise specified in this guide.
Before First Use
Before using the oven for the first time clean it thoroughly.
Switch off the unit at the isolator or mains supply. Remove all
packing materials and accessories. Using hot water and a mild
detergent, wipe the oven interior and then rinse carefully
with a damp cloth. Wash the oven shelves and accessories in
a dishwasher or using hot water and a mild detergent and dry
thoroughly.
Slide the oven shelves into the oven and close the door. To
dispel any manufacturing smells, turn the oven to 200°C and
run for an hour.
Before using the grill for the first time you should also turn on
the grill and run for 30 minutes with the grill pan in position,
pushed fully back, and the grill door open.
1. Before You Start...
Personal Safety
Accessible parts will become hot during use and
will retain heat even after you have stopped
cooking.
Keep babies and children away from the
oven.
When the oven is not in use, ensure that the control
knobs are in the OFF position.
To minimise the possibility of burns, always be
certain that the controls are in the OFF position and
that the entire oven is cool before attempting to
clean.
Use dry oven gloves when applicable – using damp
gloves might result in steam burns when you touch a
hot surface. Never operate the oven with wet hands.
Do not use a towel or other bulky cloth in place of a
glove – it might catch fire if it touches a hot surface.
Always keep combustible wall coverings or curtains,
etc., a safe distance away from your oven, and never
wear loose-fitting or hanging clothes while using the
appliance.
Do not store or use aerosols, or any other potentially
combustible or flammable materials, in the vicinity
of the oven.
Care should be taken to avoid touching the heating
elements inside the main oven.
Whole chickens and large joints of meat should be
defrosted thoroughly in the refrigerator. Do not
defrost in a warm oven or while the adjoining oven
is in operation or still warm.
Cooking high moisture content foods can create a
‘steam burst’ when the oven door is opened. When
opening the oven stand well back and allow any
steam to disperse.
When the oven is on, DO NOT leave the oven door
open for longer than necessary.
Never heat unopened food containers. Pressure
build-up may cause the containers to burst and
cause injury.
Do not use aluminium foil to cover shelves, linings or
the oven roof.
This appliance is heavy, so take care when moving it.
Cleaning
In the interests of hygiene and safety, the oven should
be kept clean at all times as a build up in fats and other
foodstuffs could result in a fire.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleansers can produce noxious fumes if applied to a hot
surface.
DocNo.014-0001 - Introduction - BI oven
2
The oven (Fig.2-1) has a multi-function oven cavity with two
retractable push-in control knobs for function selection and
temperature operation, and a touch sensitive timer.
2. Oven Overview
ArtNo.325-0010 - BI oven R609
50
100
150
200
250
MAX
0
ArtNo.325-0017 - BI oven R609 functions
0
Fig.2-1
Fig.2-2
A
B
C
D
E
F
G
Temperature control
knob
Temperature indicator
light
Clock & timer display
Clock & timer controls
Function indicator light
Function selector knob
9 function oven
Key
A
B
C
D
E
Oven light
Conventional cooking
Fan assisted cooking
Base heat
Grill (central)
Key
F
G
H
I
Full grill
Fan and grill (central)
Fanned oven
Fanned oven with
base heat
DocNo.024-0002 - Overview - R609 oven
3
Functions
The oven functions are shown in (Fig.2-2).
Oven light
The oven interior light comes on.
Conventional cooking
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster than
on the lower shelf, because the heat is greater at the top of
the oven than at the base, as in ‘Fan assisted oven’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring different
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
Fan assisted cooking
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking
large items that need thorough cooking, such as a large meat
roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast, intensive form of cooking so keep an eye on
the food cooking until you have become accustomed to this
function.
Fanned cooking
This function operates the fan and the heating
element. An even heat is produced throughout the
oven, allowing large amounts to cook quickly.
Fan oven cooking is particularly suitable for baking on several
shelves at one time and is a good ‘all-round’ function. It may
be necessary to reduce the temperature by approximately
10°C for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the temperature
indicator light has gone out before inserting the food.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking the
base of a pastry case on a lower shelf.
It is also a gentle heat, good for slow cooking of casseroles in
the middle of the oven or for plate warming.
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Fanned oven with base heat
This function operates the fan, circulating air
heated by the element at the base of the oven.
The combination of fan and base heat makes this
function ideal for baking quiches and pastry tarts so that the
base of the item cooks and crisps. Food should be cooked
with the oven shelf in the lowest position.
Grill (central)
This function uses the central heating element in the
roof of the oven.
Preheat the grill for 5-10 minutes before use. The grill pan
should be used on the upper shelf position. Make sure to fit
the handle when moving the grill pan in and out of the oven.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking.
Full grill
This function uses the heating elements in the roof of
the oven.
Preheat the grill for 5-10 minutes before use. The grill pan
should be used on the upper shelf position.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking.
Fan and grill (central)
This function operates the fan while using the
central heating element in the roof of the oven.
This produces a more even, less fierce heat than a
conventional grill.
This is an ideal method of grilling thick pieces of meat and
fish, since the circulated air reduces the fierceness of the heat
from the grill.
For best results, place the food to be grilled on a grid over a
roasting tin, which should be smaller than a conventional grill
pan. This allows greater air circulation.
Preheat the oven for 5-10 minutes before use.
IMPORTANT: Grilling must always take place with the oven
door closed to ensure correct performance of this function.
Check your food regularly to avoid overcooking. You will
find that the food will need to be turned less than normal
grilling.
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4
ArtNo.303-0001 Setting the clock 1
ArtNo.303-0002 Setting the clock 2
Fig.2-3
ArtNo.303-0003 Setting the minute timer
Fig.2-4
Fig.2-5
The Clock
Setting the Time of Day
When the oven is first connected the display will flash ‘Auto’
and ‘0:00 ’ (Fig.2-3).
To set the clock, press the central button for about 3 seconds
until [
ArtNo.030-0010 TC
timer symbols
] appears (Fig.2-4). Use the ‘+’ and ‘–‘ keys to set the
correct time of day. Remember this is a 24-hour clock. A beep
will sound, indicating that the clock has been set.
Setting the Minute Counter
To set the minute minder, press the central timer button for
about 3 seconds until [
ArtNo.030-0010 TC
timer symbols
] appears (Fig.2-5). Using the ‘+’ and
‘–‘ keys, set the required time.
To adjust the duration once the timer has been set, simply
press the timer key for 3 seconds and then adjust the time as
above.
To stop the beeper when it sounds, press any of the clock
buttons.
Note: The oven does not switch off after the alarm has
sounded.
Setting the Cooking Time
This function allows the oven to be set to cook for a fixed
length of time. Once the time has elapsed the oven will
switch off automatically.
Press the timer key for about 3 seconds. Press the key again
until ‘dur’ appears in the display (Fig.2-6). Using the ‘+’ and
‘–‘ keys, set the required ‘cook time’. After a few seconds the
settings will be memorised.
To Stop the Oven Cooking Time
This function is used to set the time at which an oven is to
stop. It can be set to turn off at any time over the following
24-hour period.
Press the timer key for about 3 seconds. Press the key twice
again until ‘End’ appears in the display (Fig.2-7). Using the ‘+’
and ‘–‘ keys, set the required ‘stop time’.
To Start and then Stop the Oven using the Timer
This is a semi-automatic function that allows you to set the
‘cook time’, which is the duration you want the oven to cook
for and the ‘stop time’, which is the time of day at which you
want the oven to stop cooking.
You cannot set a start time directly – this is set by a
combination of the ‘cook time’ and ‘stop time’.
Press the timer key for about 3 seconds. Press the key again
until ‘dur’ appears in the display (Fig.2-6). Using the ‘+’ and ‘–‘
keys, set the required ‘cook time’. Wait a few seconds for the
settings to be memorised.
Press the timer key for about 3 seconds, then press the key
twice again until ‘End’ appears in the display (Fig.2-7). Using
the ‘+’ and ‘–‘ keys, set the required ‘stop time’.
Note: Make sure to set the temperature control to the correct
cooking temperature.
ArtNo.303-0004 Setting the cooking time
Fig.2-6
5
ArtNo.303-0005 Setting the end time
ArtNo.303-0006 Adjusting the beep volume
The oven will beep when it stops cooking. To stop the beeper
when it sounds, press any of the clock buttons.
Adjusting the Beep Volume
To adjust the beep volume, press the ‘+’ and ‘–‘ keys
simultaneously, then press and hold the central timer button
until ‘ton 1’ flashes in the display (Fig.2-8). Press the ‘–‘ key to
scroll through the volume settings:
• Ton 1: High volume
• Ton 2: Medium volume
• Ton 3: Low volume
Press the central timer key to set the volume.
Oven Accessories
The oven is supplied with two wire shelves and an enamelled
grill pan, with a trivet and a handle. The wire shelves slide into
the wire supports located on either side of the oven interior
(Fig.2-9).
Removing the Shelf
Pull the shelf forward until the back of the shelf is up to the
shelf stop (Fig.2-10). Lift the front of the shelf so the stop
clears the wire support and pull clear (Fig.2-11).
Refitting the Shelf
To refit the shelf, line up the shelf with the shelf supports and
slide it between the two support wires until the shelf stop hits
the wire support. Lift the front of the shelf so that the stop
clears the support, then lower the front so that the shelf is
level and push it back fully.
The shelf guard should be at the back pointing upwards.
Fig.2-7
Fig.2-8
ArtNo.325-0033 Oven BI shelf
ArtNo.325-0034 - Fitting the shelf 1
ArtNo.325-0035 - Fitting the shelf 2
Fig.2-9
Fig.2-10
Fig.2-11
A – Shelf guard, B – Front, C – Shelf stop
Key
6
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that
require approximately the same cooking time. However,
dishes can be ‘slowed down’ slightly by using small containers
and covering them with aluminium foil, or ‘speeded up’
slightly by cooking smaller quantities or placing them in
larger containers.
Very perishable foods such as pork or fish should be avoided
if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is
already warm.
Whole poultry must be thoroughly defrosted before being
placed in the oven. Check that meat and poultry are fully
cooked before serving.
General Oven Tips
The wire shelves should always be pushed firmly to the back
of the oven.
Baking trays with food cooking on them should be placed level
with the front edge of the oven’s wire shelves. Other containers
should be placed centrally. Keep all trays and containers away
from the back of the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended size of a
baking tray is 340mm (13½”) by 340mm (13½”).
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
• Always leave a ‘fingers width’ between dishes on the
same shelf. This allows the heat to circulate freely
around them.
• To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
• The Cook & Clean oven liners (see ‘Cleaning Your Cooker’)
work better when fat splashes are avoided. Cover meat
when cooking.
• Sufficient heat rises out of the oven while cooking to
warm plates in the grill compartment.
• If you want to brown the base of a pastry dish, preheat
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
3. Cooking Tips
DocNo.030-0001 - Cooking tips
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4. Cooking Table
ArtNo.050-0007
Oven shelf positions
Oven Shelf Positions
Top
Centre
Base
The oven control settings and cooking times given in the table below are intended to be used
AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a
preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven. When using
recipes, reduce the fan oven temperature by 10°C and the cooking time by 5-10 minutes. The
temperature in the fanned oven does not vary with height in the oven so you can use any shelf.
ArtNo.050-0003A - Cooking table - electric & fan
Shelf
position
C
C
C
C
C
C
C
C
C
C
C
C
C
T
C/B
C/B
C/B
C/B
C/B
C/B
C
C
C
C
C
C
C
C
C
C
C
C
C/B
C/T
Food
Meat
Beef (no bone)
Lamb
Pork
Poultry
Chicken
Turkey
Duck
Casserole
Yorkshire pudding
Fish
Fillet
Whole
Steak
Cake
Very rich fruit - Christmas,
wedding, etc.
Fruit 180 mm tin
Fruit 230 mm tin
Madeira 180 mm
Queen cakes
Scones
Victoria sandwich
180 mm tin
210 mm tin
Desserts
Shortcrust tarts
Fruit pies
Tartlets
Puff pastry
Meringues
Baked egg custard
Baked sponge pudding
Milk pudding
Bread
Approximate cooking time
30-35 minutes per 500g +30-35 minutes.
20-25 minutes per 500g +20-25 minutes.
30-35 minutes per 500g +30-35 minutes.
25-30 minutes per 500g +25-30 minutes.
35-40 minutes per 500g +35-40 minutes.
25-30 minutes per 500g +25-30 minutes.
20-25 minutes per 500g +20-25 minutes.
15-20 minutes per 500g +15-20 minutes.
20 minutes per 500g +20 minutes.
15 minutes per 500g +15 minutes.
25-30 minutes per 500g.
20 minutes per 500g.
2-4 hours according to recipe.
Large tins 30-35 minutes; individual 10-20 minutes.
15-20 minutes.
15-20 minutes per 500g.
Steaks according to thickness.
45-50 minutes per 500g of mixture.
2-2½ hours.
Up to 3½ hours.
80-90 minutes.
15-25 minutes.
10-15 minutes.
20-30 minutes.
30-40 minutes.
20-30 minutes on a preheated tray.
35-45 minutes.
10-20 minutes according to size.
20-40 minutes according to size.
2-3 hours.
45-60 minutes.
40-45 minutes.
2 to 3 hours.
20-30 minutes.
Temperature
°C
150
190
150
190
150
190
150
190
150
190
150
190
130-140
210
180
180
180
130
140
140
150
180
210
170
170
190
190
190
220
90
150
180
130-140
210
Temperature
°C
160
200
160
200
160
200
160
200
160
200
160
200
140-150
220
190
190
190
140
150
150
160
190
220
180
180
200
200
200
230
100
160
190
140-150
220
Conventional Oven Fan Oven
Thoroughly thaw frozen joints before
cooking. Meat may be roasted at
220°C (210°C for fan oven) and the
cooking time adjusted accordingly.
For stuffed and rolled meats, add
approximately 10 minutes per 500g,
or cook at 200°C (190°C) for 20
minutes then 160°C (150°C) for the
remainder.
For stuffed poultry, you could cook
at 200°C (190°C) for 20 minutes
then 160°C (150°C) for remainder.
Do not forget to include the weight
of the stuffing.
For fresh or frozen prepacked
poultry, follow instructions on the
pack. Thoroughly thaw frozen
poultry before cooking.
Using the conventional oven: when
two tier cooking leave at least one
runner space between shelves.
Position the baking tray with the
front edge along the front of the
oven shelf.
ArtNo.050-0001 Gas cooking table
Using the conventional oven: for
even browning the maximum size of
baking tray recommended is 340mm
x 340mm. This ensures free heat
circulation.
If cooking a two tier load, the trays
should be interchanged
approximately halfway though the
cooking time.
Up to three tiers can be cooked in a
fan oven at the same time but make
sure to leave at least one runner
space between each shelf being
cooked on.
DocNo.031-0002 - Cooking table
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Essential Information
Allow the oven to cool and isolate the electricity supply
before carrying out any thorough cleaning.
Never use paint solvents, washing soda, caustic cleaners,
biological powders, bleach, chlorine based bleach cleaners,
coarse abrasives or salt. Do not mix different cleaning products
– they may react together with hazardous results.
All parts of the oven can be cleaned with hot soapy water
– but take care that no surplus water seeps into the appliance.
Remember to switch on the electricity supply before re-
using the oven.
We have developed a range of cleaning products that give
maximum performance without damaging the oven surface.
More information is available in the Cookware Collection
brochure supplied with your oven and on our website, www.
rangemaster.co.uk.
Regular cleaning is recommended. For easier cleaning, wipe
away any spillages immediately.
Control Panel and Doors
Avoid using any abrasive cleaners, including cream cleaners,
on brushed stainless steel surfaces. For best results use a
liquid detergent.
The control panel, knobs and doors should only be cleaned
with a soft cloth wrung out in clean, hot soapy water. After
cleaning, polish with a dry cloth.
Removing the Oven Door
To aid cleaning and to make access to the oven cavity
easier, the oven door can be removed.
Open the door fully. Swivel the locking ‘U’ clips forwards to
the locking position (Fig.5-1). To remove the oven door, grip
the sides of the door, lift it upwards and then slide it forwards
(Fig.5-2).
Refitting the Oven Door
To refit the door, slide the hinges back into their slots. Rotate
the locking ‘U’ clips back to fit onto the hinges.
Grill
Wash the grill pan and grid in hot, soapy water. After grilling
meats or any foods that soil, leave the pan to soak for a few
minutes immediately after use. Remove stubborn particles
from the grid using a nylon brush. Alternatively, the grill pan
can be washed in a dishwasher.
Before you remove any of the grill parts for cleaning,
ensure that they are cool, or use oven gloves.
5. Cleaning Your Oven
Fig.5-2
Fig.5-1
DocNo.044-0002 - Cleaning - BI ovens: opp sides
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Oven
DO NOT use steel wool, oven cleaning pads, or any
other materials that will scratch the surface.
Removing the Oven Shelf Supports
The oven shelf supports can be easily removed for cleaning.
First remove the all of the oven shelves and the grill pan.
Squeeze the two lower wires of the oven shelf frame together
to clear the retaining peg (Fig.5-3). Turn the frame into the
oven cavity and drop clear of the supporting holes.
Fig.5-3
10
Steam is coming from the oven.
When cooking foods with a high water content (e.g.
oven chips) there may be some steam visible at the top
of the door. Take care when opening the oven door,
as there may be a momentary puff of steam when the
door is opened. Stand well back and allow any steam to
disperse.
The oven fan is noisy.
The note of the fan may change as the oven heats up
– this is perfectly normal.
Grill not cooking properly.
Are you using the pan and trivet supplied with the
cooker? Is the pan being used on the runners, not the
floor of the compartment? Is the grill tray pushed fully
back to stop?
The knobs get hot when I use the oven or the grill.
Can I avoid this?
Yes, this is caused by heat rising from the oven or the
grill and heating them up. Do not leave the oven door
open. Make sure that the grill pan is pushed right back
to the ‘back stop’ when grilling. Always grill with the
compartment door closed.
If there is an installation problem and I don’t get
my original installer to come back to fix it, who
pays?
You do. Service organizations will charge for their call-
outs if they are correcting work carried out by your
original installer. Therefore, it is in your own interest to
keep track of this installer so that you can contact them
as required.
Power failure.
In the event of a failure in the electrical supply
remember to reset the clock to ensure that the timed
oven continues to operate.
Food is cooking too slowly, too quickly, or
burning.
Cooking times may differ from your previous
oven. Check that you are using the recommended
temperatures and shelf positions – see the ‘Oven Cooking
Guide’ – then adjust the settings according to your own
individual tastes.
The oven is not cooking evenly.
Do not use a baking tray with dimensions larger than
those specified in the section, ‘General Oven Tips’.
If you are cooking a large item, be prepared to turn it
round during cooking.
If two shelves are used, check that space has been left for
the heat to circulate. When a baking tray is put into the
oven, ensure that it is placed centrally on the shelf.
6. Troubleshooting
Check that the door seal is not damaged and that the
door is held firmly against the seal.
A dish of water when placed on the shelf should be the
same depth all over. (For example, if it is deeper at the
back, then the back of the cooker should be raised up or
the front lowered). If the cooker is not level arrange for
your supplier to level it for you.
Oven temperature getting hotter as the cooker
gets older.
If turning the temperature down using the oven control
knob has not worked, or has only worked for a short
time, then you may need a new thermostat. This should
be fitted by a service person.
The oven light is not working.
The bulb has probably blown. You can buy a
replacement bulb (which is not covered under the
guarantee) from most electrical stores. Ask for a 25W
standard E14 connection lamp, FOR OVENS. It must be a
special bulb, heat resistant to 300°C. See the HELP leaflet
for spares by mail order.
Before removing the existing bulb, turn off the power
supply and ensure that the oven is cool. Open the oven
door and remove the oven shelves.
Locate the bulb cover and unscrew it by turning it anti-
clockwise (it may be very stiff).
Now unscrew the existing bulb anti-clockwise, taking
care to protect your fingers with a glove in case the bulb
should shatter.
Screw in the new bulb clockwise and then screw the
bulb cover back on. Turn on the electricity supply and
check that the bulb now lights.
DocNo.054-0001 - Troubleshooting BI oven
11
INSTALLATION
Check the appliance is electrically safe when you have finished.
Dear Installer
Before you start your installation, please complete the details
BELOW.
If your customer has a problem relating to your installation
they will be able to contact you easily.
You must be aware of the following safety requirements &
regulations:
This appliance shall be installed in accordance with the
regulations in force and in a well-ventilated space. Read the
instructions before installing or using this appliance.
The cooker must be installed in accordance with:
• All relevant British Standards / Codes of Practice
• The relevant Building / IEE regulations
7. Installation
Location of the Oven
The oven may be installed in a kitchen/kitchen diner but NOT
in a room containing a bath or shower.
This appliance is designed for domestic cooking only. Use for
any other purpose could invalidate any warranty or liability
claim.
This appliance should not be installed in a boat or
caravan.
The hob must be installed in accordance with the relevant
Building regulations and IEE regulations.
You will need the following tools and equipment to
complete the oven installation satisfactorily:
1. Electric drill
2. Steel tape measure
3. Cross head screwdriver
4. Pencil
5. Multimeter (for electrical checks)
Checking the Parts
The oven is supplied with the following parts:
• Wire shelf x2
• Grill pan and trivet
ArtNo.050-0011 - Installer information table
DocNo.064-0002 - Installation - R609 oven
12
INSTALLATION
Check the appliance is electrically safe when you have fi nished.
Positioning the Oven
The oven can be installed under a worktop (Fig.7-1) or at
high level in a tall kitchen unit and is designed to fi t into a
standard 600mm wide oven housing.
The oven is 594mm across the trims and an unrestricted
opening of 535mm minimum depth is needed, as measured
from the front of the cabinet door to the rear of the housing.
The worktop and any associated hob should be fi tted BEFORE
installing this oven.
It is recommended that if installing a built-in oven directly under
the hob then there should be a minimum air gap of 20mm
between the oven and the bottom of the hob. Failure to maintain
a suitable clearance may impair the performance of the hob.
Surfaces of furniture and walls adjacent to the appliance
should be heat, splash and steam resistant. All cabinet doors
must be at least 8mm from the oven at all points.
Certain types of vinyl or laminate kitchen furniture are
particularly prone to heat damage and discolouration. We
cannot accept responsibility for damage caused by normal
Fig.7-1
use of the appliance to any material that de-laminates
or discolours at temperatures less than 65°C above room
temperature.
When placing the oven in the housing, do not use the oven
door as a lever for lifting the oven as damage may result.
Once the oven is in position in the housing, use suitable
screws to secure in place.
Provision for Ventilation
The appliance housing used must provide adequate
ventilation.
For built-in installation, a minimum ventilation space of
85 – 90mm must exist between the rear of the appliance and
the back of the housing or an adjacent wall.
If a tall housing is to be installed fl ush with the ceiling, a
20cm² ventilation cut-out must be provided at the top of the
housing.
All dimensions in mm
13
INSTALLATION
Check the appliance is electrically safe when you have finished.
Electrical Connection
This appliance must be installed by a qualified electrician
to comply with the relevant Institute of Electrical
Engineers (I.E.E.) regulations and also the local electricity
supply company requirements.
WARNING: THIS APPLIANCE MUST BE EARTHED
Note: The appliance must be connected to the correct
electrical supply as stated on the voltage label on
the appliance, through a suitable cooker control unit
incorporating a double pole switch having a contact
separation of at least 3mm in all poles. This appliance must
not be connected to an ordinary domestic power point.
The mains terminal is situated on the back of the oven
(Fig.7-2).
Connect the cable to the correct terminals. Check that the
links are correctly fitted and that the terminal screws are tight.
Secure the mains cable using the cable clamp.
Ensure the cable route avoids the risk of trapping or touching
hot surfaces.
Current Operated Earth Leakage Breakers
Where the installation is protected by a 30mA sensitivity
residual current device (RCD), the combined use of your
appliance and other domestic appliances may occasionally
cause nuisance tripping. In these instances the kitchen circuit
may need to be reconfigured. This work should be carried out
by a qualified electrician.
Levelling
The worktop should already be fitted and levelled, and the
cabinets mounted 90° to the worktop. It is only necessary to
ensure the top front edge of the appliance unit supports the
front edge of the worktop and line up the appliance trims
with the doors.
Customer Care
Please complete your contact details in the front of this
section. Please inform the user how to operate the appliance
and hand over the instruction pack.
Thank you.
Fig.7-2
14
8. Circuit Diagram
M
T
M
M
A
B
C
D
E
F
G
H
I
Supply terminal
Electronic timer
Selector
Oven thermostat
Earth
Fan motor
Pilot lamp selector
Oven light
Cooling fan motor
J
K
L
M
N
O
P
Q
R
Thermostat start cooling fan
Pilot lamp thermostat
Live
Bottom heating element
Neutral
Upper and grill heating element
Thermal cut-out
Rotating spit motor (optional)
Oven light (optional)
X1
X2
X3
X4
X5
X6
Earth appliance
Earth fan motor
Earth rotating spit motor (optional)
Earth grill heating element
Earth lamp holder
Earth thermostat
Key to circuit diagram
DocNo.094-0002 - Circuit diagram - R609 oven
15
9. Technical Data
INSTALLER: Please leave these instructions with the user.
DATA BADGE LOCATION: Back of the oven.
COUNTRY OF DESTINATION: GB/IE
Dimensions
Overall height
594 mm
Overall width
594 mm
Overall depth
535 mm
Connections
Electric
220 – 240V 50Hz
Ratings
Oven Multi-function
Energy efficiency class on a scale of A (more efficient) to G (less efficient) A
Usable volume (litres) 57.2
Size Medium
Maximum total electric load at 230V 50Hz: 3.5kW
DocNo.104-0002 - Technical data - R609 oven
16
10. Warranty/After Sales Service
If consultation or technical assistance is needed, please
provide the local authorised service agent with the purchase
invoice and the product code/serial number.
The 2 years free maintenance for the operation of the
appliance started from the date of purchase of this product.
Any cosmetic damage to the appliance must be reported
within 90 days of delivery.
For in-warranty service please call: 0845 6035312.
For general enquiries please call: 0870 7895107.
DocNo.111-0003 Warranty No.10
17
www.r angemaster.co.uk
ArtNo.000-0003 CE logo
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Rangemaster Single Built in Oven User manual
- Category
- Ovens
- Type
- User manual
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